Residing in the great state of Texas for nearly a quarter of a century, I picked up quite a few enhancements to Mom’s Hoosier Chili recipe. The alarms can and should be adjusted to accommodate various levels of gastronomical tolerance.
Stevarino's 4 Alarm Chili con Carne
Ingredients:
- 2 lb very lean ground beef
- 7 T chili powder
- 1 T ground cumin
- 2 t paprika
- 1 onion, finely chopped
- 2 or 3 cloves of garlic minced
- 2 t salt
- 1 1/2 t cayenne pepper
- 1 cup day old coffee
- 2 T masa
- 16oz. cans V8
- 1 8oz. can stewed tomatoes (crushed, sliced or diced)
- 3 to 4 small diced serrano peppers or 1 to 2 jalapeno peppers (seed removal is recommended)
Directions:
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Simmer onions and garlic until onions are clear.
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Brown ground beef and drain.
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Combine onions, garlic and ground beef into a large soup pot.
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Stir in the V8.
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Mix all ingredients except cayenne pepper and masa.
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Simmer 30 min.
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Add as much pepper as desired.
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Mix masa and 1/4 c warm water.
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Stir flour mixture into chili.
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Pour in a cup of day old coffee and stir.
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Simmer for 20 minutes.
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Add the diced peppers to taste as this step provides the 4th alarm.
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Continue to simmer on low heat while occasionally stirring for at least an additional hour.
This recipe is a work in progress, so please leave your feedback to help develop this chili into a serious cook-off contender in any state.
Yee Ha!
Steve D.
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